液体麹法による醤油の製造に関する研究(第4報) : 液体麹による蒸煮大豆の酵素的分解(その2)

概要

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Suitable conditions for the enzymic decomposition of cooked soybean are described.By the enzymic decomposition in the absence of sodium chloride at 43℃ soluble nitrogen and amino-nitrogen were produced in ten days as much as those in ordinarily brewed soy-sauce, and ammonium-nitrogen was only a little. The soybean mash decomposed in this way by submerged Koji was mixed with a proper quantity of sodium chloride (common salt) and a small quantity of ordinarily brewed soy-mash. After a few months, the mash matured, and it was similar to the ordinarily brewed one in the flavor and the chemical composition.
社団法人日本生物工学会の論文
1958-04-15